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Saturday, August 11, 2012

Lime and Thai Chili Prawns

Prawns, Prawns and More Prawns (or shrimp perhaps)

Prawning
used to be considered hard work, but it’s easier and considerably more fun now that we have a pot puller. (link) An empty prawn trap doesn’t weigh
all that much, but when lowered 300 to 400 feet underwater at the end of a
sinking line, well it grows a lot heavier. Believe it! Add the drag from a single
24-inch sunstar (multi-armed starfish) and it feels like you are pulling a
barn door through heavy, sticky mud when you retrieve the pot. Even without a
starfish, a good catch of prawns requires major muscle effort, and that’s just
the first pot! Now the motorized pot puller supplies mechanical muscle and saves ours.

But I
just run the skiff and let the Capt have fun pulling the prawn traps. Then it’s my job to pinch
their little heads off, clean them, separate them by size and finally cook the catch.

Photo: a typical lunch of just-cooked prawns and green salad

Peel-and-eat
is a typical use for the smaller shrimp, or they might fill a taco or
quesadilla, flavor a soup or bisque, add interest to a pasta dish or decorate a
salad (think Shrimp Louis). Very large prawns deserve something a bit more
special, a preparation to complement their natural flavor without overwhelming it.

This week
we enjoyed a new recipe, a tangy combination of prawns, lime and Thai sweet chili sauce. What was so special about prawns and sauce? Sweet heat with a bit of sour plus just-harvested seafood – now that's a winner! It
also took mere minutes to prepare once the prawns were cleaned, and that's always a bonus.

Prawns with Lime and Sweet Chili

Adapted from The
Essential Seafood Cookbook

Serves 3-4

24 extra large prawns/shrimp

2 cloves garlic, crushed (or use garlic paste)

2 tablespoons Thai sweet chili sauce

2 tablespoons lime juice

1 tablespoon olive oil

2 green onions, chopped (use green and white sections)

grated lime zest (as desired)

Remove
heads and peel 24 very large raw prawns/shrimp, cut in half lengthwise and devein.(see note below if using smaller shrimp)